| BPVI-001 Food Fundamentals | |
| Block-01 | Introduction to Food Science & Technology |
| Block-02 | Characteristics of Edible Agriculture Produce |
| Block-03 | Nutrition |
| Block-04 | Quality Aspects |
| BPVI-002 Horticultural Produce | |
| Block-01 | Need & Importance |
| Block-02 | Post Harvest Treatments |
| Block-03 | Storage and Marketing |
| Block-04 | Processing and Preservation |
| BPVI-003 Food Chemistry and Physiology | |
| Block-01 | Introduction |
| Block-02 | Food Constituents |
| Block-03 | Food Physiology |
| Block-04 | Food Fermentation |
| BPVI-004 Food Processing and Engineering-I | |
| Block-01 | Introduction |
| Block-02 | Unit Operations: Milling, Size Reduction; Material handling & Transportation |
| Block-03 | Value Added Products from Fruits & Vegetables |
| Block-04 | Plant Layout, Equipment and Mechanisation |
| BPVI-005 Food Microbiology | |
| Block-01 | Introduction |
| Block-02 | Controlling Microorganisms |
| Block-03 | Food Poisoning |
| Block-04 | Safe Chemicals and Microbial Limits for Different Foods |
| BPVI-006 Food Processing and Engineering-II | |
| Block-01 | Food Preservation by Application of Heat |
| Block-02 | Food preservation through Water Removal |
| Block-03 | Food Preservation through Temperature Reduction, Atmospheric Control and Irradiation |
| Block-04 | Product Utilization |
| Block-05 | Food Packaging |
| BPVI-007 Food Quality Testing and Evaluation | |
| Block-01 | Quality |
| Block-02 | Testing and Evaluation |
| Block-03 | Laboratory Equipment and Instrumentation |
| BPVI-008 Entrepreneurship and Marketing | |
| Block-01 | Enterpreneur and Interpreneurship |
| Block-02 | Setting up an Enterprise |
| Block-03 | Planning for the Enterprise |
| Block-04 | Marketing Management of the Enterprise |
| Block-05 | Assessing Performance |
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